Learn how to stuff a jalapeno pepper and to give your brownies a spicy kick with two recipes involving chili peppers

Chili peppers are more than just the heat in salsa. Chile Pepper Institute director Paul Bosland had so many chili pepper recipes on hand that when asked for his favorite, he sent two. The first uses a “grande” pod, the NuMex Jalmundo, which is a type of jalapeño. “If hotter stuffed jalapeños are desired, a few dashes of Louisiana hot sauce/Tabasco in the cheese mixture can push the heat level up,” Bosland says.

The second recipe uses the world’s hottest chili pepper, the Naga (or Bhut) Jolokia. In brownies. Bosland says he makes these brownies every year for his department’s Christmas party where they are a big hit, but he warns that even “one tablespoon [of the chili powder] can be too much for some.”